(deviled eggs with Arabelle Candied Jalapenos)


  • 1 dozen (12) large eggs
  • 5 tbsp mayonnaise (Duke’s preferred)
  • 2 tbsp Arabelle Candied Jalapenos, minced
  • 1 tsp Arabelle Candied Jalapeno syrup
  • 1 tsp Dijon mustard
  • ¼ tsp salt (or adjust to taste)
  • Pinch pepper
  • Garnish with Arabelle Candied Jalapeno rings

Place eggs in saucepan and cover with cold water.  Bring water to boil then cover and remove from heat.  Let stand for 15 minutes.  Drain and cover in cold water and ice.  Drain again and crack egg all over.  Peel egg under running cold water.

Halve eggs lengthwise and gently spoon out yolks into bowl.  Set whites aside.  Mash yolks and combine well with all remaining ingredients.
Garnish with jalapeno rings if desired.  Store covered in refrigerator until ready to serve.